1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped, or one

4-ounce jar diced pimientos, drained

1/4 teaspoon ground black pepper

Paprika

1- Cook manicotti shells according to package directions; drain and set aside.

2- Meanwhile, for cheese sauce, in a medium saucepan melt butter over medium heat. Add fl our and stir until combined. Add 1 cup of the milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low. Gradually add cream cheese, stirring until smooth. Stir in Romano cheese.

3- Preheat oven to 350°F. For filling, in a medium bowl combine 3/4 cup of the cheese sauce, the lobster, broccoli, roasted sweet peppers, and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling. Arrange the filled shells in an ungreased 3-quart rectangular baking dish or 6 individual casseroles. Stir the remaining 1/4 cup milk into the remaining sauce. Pour sauce over the shells. Sprinkle with paprika.